40results about How to "Low in Tea Polyphenols" patented technology

The invention provides a processing technology of green tea, which specifically includes picking, green tea spreading, killing green tea, spreading cold, rolling, initial frying, re-frying, drying, aroma enhancer to enhance the aroma, and the green tea produced has good quality and amino acid The higher the content, the lower the content of tea polyphenols, and the smaller the ratio of phenol to ammonia. The aroma of the finished finished tea lasts for a long time, the water content of the tea leaves is less than 5%, that is, the water content is low, the storage time is long, the color is emerald green, the appearance is even and the pekoe is exposed, the cord is curled, and the tea quality is good; the taste is mellow, the aftertaste is sweet, The soup is clear, and the bottom of the leaves is bright green.

The invention discloses a white tea liquor production method. The method comprises 1, selecting a white tea finished product, carrying out rinsing by clear water to remove impurities and carrying out airing for next use, 2, extracting active ingredients of white tea and collecting the extract and white tea residues for next use, 3, cleaning and immersing liquor production raw materials, adding the white tea residues obtained by the step 2 into the raw materials, carrying out stewing, carrying out spreading cooling, mixing the mixture and distiller's yeast, putting the mixture into a jar and carrying out preliminary fermentation, 4, adding water and the extract obtained by the step 2 into the raw materials subjected to preliminary fermentation and carrying out secondary fermentation, 5, carrying out distillation extraction on the fermented mixture to obtain a white tea liquor stock solution, and 6, filtering the distillation product, clarifying the filtrate, and carrying out sterilization, ageing and blending to obtain a white tea liquor finished product.

The invention discloses a large-area shading device of tea gardens based on photovoltaic panel power generation. The device comprises a plurality of vertical supports. Solar power photovoltaic panels are arranged on the top of the vertical supports, and the lower ends of the vertical supports are provided with water collection channels. A drive cable is surrounded on a reversing wheel located at two sides. Drive shafts are arranged on the vertical supports, and reel sleeves are arranged on the drive shafts. Sunshade nets are arranged between the adjacent vertical supports. The right end of the sunshade nets is connected to the upper part of the corresponding vertical support; the left end is connected to sliding bars. The sliding bars are fixed on the cable through the respective pulling rod in a clamped mode. Curtain-supporting lines are arranged below the sunshade nets, and curtain-pressing lines are arranged on the sunshade nets. Clips of the middle part of positioning guide clips are arranged on the sliding bars in a clamping mode; holes in the upper part are arranged on the curtain-pressing lines in a penetrating mode and holes in the lower part are arranged on the curtain-supporting lines in a penetrating mode. The device has the advantages of being suitable for large-area use, flexible and quick in deploying and retracting, using sun to generate electricity effectively, and collecting rainwater for tea garden irrigation.

The invention discloses an interplanting method in a tea garden. The interplanting method includes steps of interplanting dalbergia odorifera and agilawood in the tea garden. The tea garden comprises at least two rows of ridges for planting tea trees. The dalbergia odorifera and the agilawood are alternatively planted along the inter-row length extending direction between the adjacent ridges. By interplanting the dalbergia odorifera and the agilawood in the tea garden, the ecological environment of the tea garden is beneficial to synthesis and accumulation of amino acid and caffeine of the tea trees, chlorophyll content of leaves is remarkably increased, tea polyphenol content is somewhat reduced, and phenol ammonia is decreased, so that quality of tea leaves is improved. In addition, yield of the tea trees can be increased and economic benefits of the tea garden are added.

The invention provides an ion repair liquid preparation method, which comprises the following steps: raw material weighing, acidifying, fermenting, aging and enzyme spraying, wherein an acidifying agent is adopted in the acidifying, the addition amount of the acidifying agent is 8.3%, the acidifying temperature is 48 DEG C, the fermenting temperature is 58 DEG C, the PH value of the fermenting is6.2, the stirring rotating speed is 60 r/min, aerobic fermentation is carried out for 30 hours, anaerobic fermentation is carried out for 15 hours, the pressure of the aging is 82.5-84.7 MPa, qualityconditioning is performed with steam for 73 seconds at 122 DEG C, and the viscosity of the sprayed enzyme is 896 mPa.s. According to the ion repair liquid obtained by the method disclosed by the invention, macromolecules are changed into micromolecules so as to increase the permeability, the diffusivity and the dissolving capacity of the repair liquid, so that various water-soluble amino acids, vitamins and trace elements are easily absorbed, the soil water stable aggregate content can be increased, the permeation regulating substances in the leaves of planted crops can be increased, the photosynthesis and the transpiration of newly transplanted plants can be regulated, and the rooting and the survival of plants can be promoted.

The invention discloses a far infrared fixation set for tea leaves and a fixation method of the far infrared fixation set. The far infrared fixation set is characterized by comprising at least two sets of far infrared fixation machines and two sets of automatic tea leaf feeding machines, which are alternatively arrayed. Far infrared rays are used for carrying out automatic fixation and the tea leaves can be cooled and moistened again after being subjected to fixation carried out by the far infrared fixation machines, so that the effect of carrying out efficient fixation on the tea leaves is achieved.

The invention relates to a processing method for reducing bitterness of summer green tea in the field of tea processing. The processing method comprises the following steps: (1) picking: picking freshleaves of big-leaf tea; (2) spreading: spreading the fresh leaves on a spreading tank at the thickness of 5-10 cm and the temperature of 20-32 DEG C, lightly turning the fresh leaves once every 3 h,and spreading the fresh leaves for 12-16 h; (3) fixation: putting the fresh leaves into a continuous steam fixation machine for fixation for 120-150 s at the speed of 200-250 kg/h; (4) cooling: blowing the tea leaves natural wind for cooling; 5) spreading and airing: lightly turning the leaves once every 2-3 h at the thickness of 5-12 cm for 6-9 h until leaf tips and leaf edges are completely wetand soft; (6) shaping: performing carding and rolling according to shaping requirements; and (7) drying: reducing the water content of the tea leaves to 7% or below to obtain a finished product. The method reduces the content of part of tea polyphenols mainly by changing the spreading degree and the spreading time after fixation or rolling in the tea processing process, so that the green tea tastes mellow but not bitter.

The invention discloses a processing method of white tea. The method comprises the following steps: (1) tea picking; (2) cooling; (3) withering; (4) rolling; (5) shaping; (6) stoving; and (7) purification: subjecting crude tea to winnowing and sieving to pick out non-tea impurities so as to obtain a finished product. The method ensures the high quality and efficiency of white tea processing, particularly improves the color, aroma, taste and appearance of ''green leaf yellow-green soup'' of the white tea and improves the quality of leaf bases, increases the yield of prepared tea, and improves the quality of the white tea. The white tea processed by the method is regular in shape; the dried tea is full of pekoe; the snail-shaped tea is similar to silver pearls; the needle-shaped tea is similar to silver needles; the white tea is rich in aroma, pure in taste, lasting in fragrance, mellow in taste and sweet in aftertaste; the tea water is smooth in mouth, yellow green, bright and clear insoup color and durable in brewing; the white tea has the characteristics of high amino acid content and low tea polyphenol content, also contains active enzymes necessary for human body, has good anti-virus immune functions, and can be preserved at normal temperature for 10 years without deterioration.

The invention discloses jasmine flower micro-fermented tea and a preparation process thereof. The jasmine flower micro-fermented tea is obtained through stacking, high-temperature roasting, cooling, and bagging and natural fermentation for a semi-finished tea base; the jasmine flower micro-fermented tea prepared by the method furthest reserves the sweetness and the mellowness of fermented tea, and has the faint scent of jasmine flower; moreover, the contents of theophylline and tea polyphenols are low; the product achieves an elegant appearance, excellent taste and fragrance, a bright soup colour, a strong and natural fragrance, a pure and sweet state, a delicious aroma after drinking, and a strong aftertaste.

The invention relates to the field of tea leaf manufacturing, in particular to compound Maojian tea and a preparation method thereof. Preprocessed Maojian is impregnated in hydroxypropyl methylcellulose liquid; then, the impregnated Maojian is softened in vacuum environment; next, mixed extraction juice of apples, ponkans and cherries is sprayed to the Maojian; then, microwave heating is performed until the surface moisture content of the Maojian is 50 to 65 percent; the Maojian is transferred into a kneading and twisting machine and is uniformly mixed with lemon oil; kneading and twisting are performed under the condition that the rotating speed is 300 to 500 r/min; the mixture is then transferred into a stir-frying machine and is mixed with L-lactamine to be baked until the moisture content of the Maojian is 7 to 10 percent; through cooling and screening, the compound Maojian tea is obtained. The compound Maojian tea has the characteristics of rich nutrition, high drinking value, good mouthfeel, good quality, blood pressure reduction and skin whitening.

The invention provides a processing method of white tea, which belongs to the technical field of tea processing. Including tea picking, drying, withering, rolling, shaping, baking and cleaning, the key process is drying, withering, rolling and baking, drying the tea leaves in the sun for 30‑60 minutes until the temperature of the tea leaves is 38‑40 °C , wither first in the room, and then use a blower for 3-4 hours to control the temperature of the air outlet at 45-60°C. Features of the finished tea produced by the white tea processing method of the present invention: the finished dry tea is filled with pekoe, snail tea looks like silver beads, needle tea looks like silver needles, neat in shape, rich and mellow in taste, long-lasting in fragrance, full-bodied in taste, sweet in aftertaste, lubricated at the entrance of the tea, clear in soup color Yellow-green bright and clear, durable to foam, pure taste, no bitterness.

The invention relates to the technical field of tea leaf processing, in particular to yellow tea and a preparation method thereof. The yellow tea is prepared by adopting tea leaves with specific quality as raw materials through primary spreading, green leaf rocking, secondary spreading, fixation, two-time rolling, dehydration, staged heaping for yellowing, drying, spreading for airing and aroma enhancement, so that the obtained yellow tea is low in tea polyphenol content and high in caffeine content, the theaflavin content is high, the thearubigin content is low, the taste is improved, the bitterness of tea soup is reduced, besides, the tea has rich flower fragrance, and the tea soup is apricot yellow and bright in color, and sweet and mellow in taste. Through experimental research, the caffeine content of the yellow tea is maintained at 2.4 mg/ml or above, the tea polyphenol content is reduced to 11 mg/ml or below, the theaflavin content reaches 11% or above, and the thearubigin content reaches 2% or below.

The invention discloses a processing technology for white tea. The processing technology comprises the following steps: firstly, picking tea leaves; secondly, airing green leaves; thirdly, withering;fourthly, rolling; fifthly, shaping; sixthly, drying; seventhly, purifying: winnowing and screening raw tea and picking out non-tea inclusions to obtain a finished product. According to the processingtechnology disclosed by the invention, high quality and high efficiency of white tea processing are ensured, particularly the qualities of green leaf yellow green soup in color, fragrance, taste, shape and leaf bottom are improved, and the yield of produced tea and the quality of the white tea are improved. The white tea processed by the method disclosed by the invention has the advantages of neat shape, rich fragrance, mellow taste, long last fragrance, mellow flavor, sweet aftertaste, smoothness of tea soup in mouth, yellow and green bright clear soup color and long-time making endurance; dry tea is covered with pekoe, spiral tea resembles silver beads, and needle tea resembles a silver needle; the white tea has the characteristics of higher content of amino acid and low content of teapolyphenol; moreover, the white tea also contains active enzymes essential for a human body, has a good anti-viral immune function and can be preserved at a normal temperature for 10 years without spoilage.

The invention discloses a production method of white tea. The production method comprises the following steps of (1) picking tea leaves; (2) performing fresh leaf airing; (3) performing withering; (4)performing rolling; (5) performing tidying; (6) performing baking; and (7) performing clean substance extraction: performing air separation and sieving on semi-finished tea, and picking out non-tea foreign bodies to obtain finished products. According to the production method disclosed by the invention, superior efficient processing of the white tea is guaranteed, particularly the color, fragrance, taste, shape and leaf base quality of green leaf yellowish green soup of the white tea can be improved, the tea yield is increased, and the quality of the white tea is improved. The white tea processed by the method disclosed by the invention is tidy in shape, dried white tea is covered with white fine long hairs, spiral tea is similar to silver pearls, and needle tea is similar to silver needles; the white tea is rich in fragrance, mellow in taste, long in delicate fragrance, mellow in taste, and sweet in aftertaste; tea soup is smooth after being drunk in mouths, and soup color is yellowish green, bright and clear; and the white tea is resistant to soak, has the characteristics of being high in amino acid content and low in tea polyphenol content, besides, further contains active enzymes necessary by human bodies, has good antiviral immunity functions, and cannot deteriorate after being preserved for 10 years at room temperature.

The invention discloses a tea leaf far-infrared fixation machine unit and a fixation method thereof. The tea leaf far-infrared fixation machine unit is characterized by at least comprising two groups of far-infrared fixation machines and two groups of automatic tea leaf charge machines which are ranked alternately; far infrared rays are utilized for automatic fixation, and tea leaves are subjected to cooling and moisture regaining after being subjected to fixation by the far-infrared fixation machines, so that efficient fixation of tea leaves is realized.